Life takes on different journeys throughout our youth, but the drastic transformation from being an amateur to a professional (kid to an adult) is by far the greatest feat any human has to make in this lifetime, and too many fail to make that transition. All the excuses we have made to feel good about ourselves and the way we interact with the world will lead to an unfulfilling life if we chose to remain slaves to them.
I’ve always wondered why there exists such a dark force in our society. We are given all the wrong problems to solve as youths, which leads to short lived rebellion and perhaps a transition to conformity. We aren’t really given much of another option. We have to create that option for ourselves, and self actualization is so crucial to knowing what decisions are right for you and which ones are a waste of time.
If I want to catch the momentum that comes with youth, I know I will have to start choosing differently. When the timing is right, when you have a burning desire for change and creating (for me that time is now)—it’s important to shift your attention to all the little details and minor decisions you make every day. Time and energy is valuable and where you invest that energy is what determines what you will create in your life.
So here I am, writing another blog post after setting the project aside for over 6 months.
And that’s not all,
I’ve gone pro, so you can expect consistency this time! I will be working on a portfolio, and soon launch my own site to cater for events.
–Chocolate cake with swiss meringue buttercream icing and apple caramel glaze–
Chocolate Chiffon Cake
1/3 cup cocoa powder
3/4 cups hot water
1 3/4 cup flour
1 1/2 cup sugar
1 tsp salt
1 tbsp. baking powder
1/2 cooking oil
6 egg yolks
2 tsp vanilla extract
8 egg whites
1 tsp tartar
Apple cider caramel glaze
2/3 cup heavy cream
2 tbsp. apple cider
1 cup granulated sugar
1 stick unsalted butter in cubes
Swiss meringue buttercream
4 egg whites
3/4 cups granulated sugar
2 sticks + 2 tbsp butter, at room temperature, cut into cubes
1/4 cup apple cider glaze
Preaheat oven to 325 F and grease a 6” cake pan and a 9” cake pan.
Dissolve cocoa powder in hot water and let cool.
Sift flour, sugar, salt and baking powder into a bowl. Make well in the center and add, in the order listed, the oil, egg yolks, water/cocoa mixture, and vanilla. Beat until smooth. Using large mixing bowl, beat egg whites until foamy. Add cream of tartar, and beat until very stiff peaks form. Using a rubber spatula, gently fold into batter, 1/4 at a time, until just blended. Pour between prepared pans.
Bake 50 minutes; raise oven to 350 F and bake 10 minutes longer until cake has pulled from sides of the pan.
Invert and let cake cool thoroughly.
Apple Cider Caramel Glaze
Gently heat the cream in a small saucepan. Set aside.
Put the sugar and apple cider in another saucepan and heat on medium high until the sugar starts melting, and carefully stir with a spoon until completely melted and lightly bubbling. Reduce on low heat for 15 minutes.
Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up) little by little and stir until smooth.
Pour caramel into a jar and let cool to room temperature while you make the buttercream.
Swiss Meringue Buttercream
Pour egg whites and sugar in a clean and heat proof blow. Put the bowl over a saucepan with simmering water. The bowl should fit snugly and the water should not be touching the bowl.
Whisk the sugar and eggs with a whisk constantly until the sugar is completely melted. (just rub some mixture between your fingers)
remove the bowl from the heat, beat until white, fluffy and cool with a stand or electric mixer. This step can take 5-10 minutes.
When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdles and soupy, just keep beating until smooth! Might take around 10 minutes. Add caramel glaze and beat until smooth.
Cut cake layers in half. Place a layer on plate and spread a coat of your buttercream. Repeat with all layers and fill in the edges. Careful with the crumbs. If you’re having trouble, spread a thin layer of icing all over the cake and let solidify in the fridge for 15 minutes before adding rest of icing.
Garnish with popcorn and caramel glaze and apple blossoms! Let your creativity rule this step.
The bridges between our lives
Darkened by the night
Need only speak, without a sound
To fill the emptiness inside